Tracie McMillans investigates various US food institutions from the inside to discover their working practices, via Civil Eats.
Posts Categorized: Food Writing
Broke Ass Gourmet is a blog by Gabi Moskowitz which helps people prepare great meals on the cheap, via BrokeAssgourmet.com
Last night, on the Broad Stage with the Los Angeles Chamber Orchestra, I spoke about connections of music and food, in between selections from Puccini, Rossini, de Falla and Schoenfield. When Rachel Fine, executive director of the Los Angeles Chamber Orchestra, first wrote to request that I speak, I honestly almost flat turned her down. I’m no music expert, and wasn’t sure what point it would serve. But she pressed, I became intrigued enough to give it some thought and was surprised to discover how many natural similarities there were and are, and perhaps most surprisingly of all to realize a couple of important musical metaphors had worked their way into my own writing without my being conscious of it. The first was my final meal at the French Laundry, having spent several weeks Read On »
So so so many people tell me they have a cookbook to write, asking for advice, and I almost always do my best to discourage them, with Asian delicacy and Germanic firmness, I hope. Because I believe that there are too many cookbooks out there already and the ones so often published add nothing new. So when writer and educator Dianne Jacob asked me what does define a successful cookbook, it got me thinking. She’s written an excellent post collating many, many responses from people in the industry. The responses are surprising in their diversity. The first and obvious answer is, a book is successful if it makes money for the publisher and author. And there are many ways this can happen, meaning that a book that sells 10,000 copies can be a resounding success Read On »
Race week in Key West is a massive boondoggle for me. I wake, look out at the water, drink coffee, write until noon, personal writing, then head to the house where I cook for 12 to 16 people every night. I straighten the kitchen, throw away a few forgotten red plastic cups with limes floating in them, make a list, do some shopping, prep what can be done ahead (make some sauces, or a stock, pick and blanch green veg). Then I go back to my room at The Galleon, condos right on the docks, and have some coffee and write and re-write some more. The boys return from being on the water and I put in earphones and listen to music and keep working till six, then head to the house and start dinner. Read On »